A new study published in Applied and Environmental Microbiology suggests that sauerkraut may have more benefits than just adding a tangy topping. Researchers from the University of California, Davis, found that fermented cabbage could help protect intestinal cells from inflammation-related damage.
The study compared raw cabbage, sauerkraut, and the liquid brine left behind from fermentation. It was discovered that sauerkraut helped maintain the integrity of intestinal cells, while raw cabbage and brine did not. The researchers also found no noticeable difference between store-bought and lab-made sauerkraut.
The team identified hundreds of different metabolites produced during fermentation and are now working to determine which ones play a bigger role in supporting long-term gut health. According to the lead researcher, Maria Marco, including fermented foods like sauerkraut in the diet could help prevent inflammation and make the digestive tract more resilient.
While further human trials are needed to confirm these findings, the study suggests that a small amount of sauerkraut could be beneficial for overall health. The researchers hope to see fermented foods incorporated into daily diets, not just as a side dish.
The study was funded by grants from the California Department of Food and Agriculture and the UC Davis College of Agricultural and Environmental Sciences.
Source: https://www.ucdavis.edu/food/news/gut-health-benefits-sauerkraut